Strawberry Blueberry Loaf Cake

Make the strawberry puree
-1 In a blender, combine the strawberries and the sugar. Blend smooth. Set aside.
Make the pound cake
-1 Preheat the oven to 350°F. Spray a loaf pan with nonstick baking spray, and set aside.
-1 Toss the blueberries in a tablespoon of flour. Set aside.
-1 Measure the flour, baking powder and salt into a small bowl. These are the dry ingredients. Whisk until incorporated. Set aside.
-1 Add the egg and sugar into a large bowl. Use a hand mixer to blend until very smooth and fluffy.
-1 Pour in the almond milk, olive oil and the vanilla extract into the egg-sugar mixture, beating until well incorporated.
-1 Sprinkle the dry ingredients into the wet ingredients, folding them into the batter until smooth.
-1 Pour the strawberry puree into the batter, gently stirring it into the batter until combined.
-1 Fold the blueberries into the batter gently with a rubber spatula.
-1 Pour the batter into the prepared loaf pan.
-1 Bake for an hour, then insert a knife or a toothpick to check the doneness. Bake for an additional 10-15 minutes, if necessary. (Mine took closer to 1 hour 30 minutes, so keep an eye on it and watch the cake so that the top does not burn.)
-1 Let the loaf cake cool completely.
-1 Slice the cake. Serve with a dollop of homemade or store-bought whipped cream and fresh berries sprinkled on top.